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Nitrates and Nitrites
One of the things that happens when sodium nitrate is used as a curing agent is that the sodium nitrate is converted to sodium nitrite. It's sodium nitrite that actually possesses the antimicrobial properties that make it a good preservative. Interestingly, the sodium nitrate that we consume through fruits, vegetables and grains is also converted to sodium nitrite by our digestive process. In other words, when we eat fruits, vegetables or grains, our bodies produce sodium nitrite.

Nitrites and Cancer
Several decades ago, some researchers raised the possibility that nitrites could be linked to cancer in laboratory rats. This suggestion received a lot of media attention. What received less media attention, however, was when further research revealed that they were wrong. Indeed, the National Academy of Sciences, the American Cancer Society and the National Research Council all agree that there's no proof of cancer risk from consuming sodium nitrite.

Nitrites and Cancer
Several decades ago, some researchers raised the possibility that nitrites could be linked to cancer in laboratory rats. This suggestion received a lot of media attention. What received less media attention, however, was when further research revealed that they were wrong. Indeed, the National Academy of Sciences, the American Cancer Society and the National Research Council all agree that there's no proof of cancer risk from consuming sodium nitrite.

i'm no expert but perhaps the concentrations of said nitrates and nitrates being in our system might be the problem. just saying. =D

Lucretia, I was worried about that too. Even though I could feel a little stubble even after hitting them hard with the razor. I've never noticed it when consuming them. I think because they get such a good sear, it probably singes them.

Lucretia, I was worried about that too. Even though I could feel a little stubble even after hitting them hard with the razor. I've never noticed it when consuming them. I think because they get such a good sear, it probably singes them.

As some of you may know that Zwiefel came by my house in Raleigh, NC on Saturday for a visit and I made him some Roasted Pig Jowls. Iíve received a couple of request for the recipe so I wanted to share.

Iím not saying that my way is the best, but Iíve never had better. The reason I became a knife nut in the first place was to improve my food. Iíll also say that I take steps (interventions) and use ingredients that others would find unnecessary even down right crazy. Iím a Modernist cook too.

What Iím shooting for is a crust of 100% edible semi-soft chicharron on top of a soft, mostly rendered fat layer with a meaty base of pork.

1.) Wash fresh Jowls. Pat dry. Place skin side down and slice off the top Ĺ of fat and salivary glands (till all little brown spots (glands) are removed). Shave skin with razors until all (most) of the stubble is gone.
2.) Add Jowl and curing agents with water and Ice in a chamber, pressurize and Tumble for 60 minutes. Refrigerate tumbler under pressure for 24hrs. Shake it once in a while.
3.) Depressureize jowls, wash, pat dry, section each Jowl into four pieces. Wrap in shrink, package 4 jowl quarters per bag and seal under max vacuum. 4.) Sous Vide for 80hrs at 140F/60C then wemove and chill completely.5.) Discard packaging, run under warm water to remove all collagen gel. Cross-hatch score the skin. Rub a dash of baking soda on skin. Leave open in refrigerator for 1hr.
6.) Warm pan very well on low heat. Oil pan and brown skin slowly in large skillet, flip and cook internal temp is 140/60. Place on broiler pan, stick with thermocouple (thermometer) and bake till internal is 200/205.
7.) Hit them with Maldon salt and let them rest for 10 minutes till internal temp is 160.